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Sattu Flour
  • Sattu Flour
  • Sattu Flour
  • Sattu Flour
  • Sattu Flour
  • Sattu Flour
Sattu Flour
Roasted Bengal Gram Atta

Sattu Flour

Roasted Bengal gram flour, made from 100% chana.
Unblended, roasted, and evaluated through measurable nutritional parameters.

  • High natural fibre (12.64g dietary fibre per 100g) for better digestion & immunity
  • Lower Glycemic Index (GI: ~48) than regular wheat for reduced glucose spikes
  • Higher protein (14.51g protein per 100g) for muscle mass
  • No blending. No additives. 
Sattu Flour
Pack Size 500g | Rs. 175.00

Returns accepted for damaged or incorrect items.
Refer to policy for details.
  • SATTU FLOUR VS OTHER ATTA
  • NUTRITION INFO
  • PREPARATION
  • WHO IT IS FOR
  • STORAGE
  • ALLERGENS
SATTU FLOUR OTHER ATTA
Base Ingredient Bengal gram (chana) Wheat (modern varieties)
Glycemic Index ~48 ~65–75
Dietary Fibre ~9–10g / 100g ~2–3g / 100g
Protein HIGHER (~26–30% more than wheat) Lower
Processing Roasted, minimally processed Typically roller milled
Blending No blending Often blended
Additives None Not always disclosed

NUTRITIONAL INFORMATION (per 100g)

  • Energy: 398.31 kcal
  • Carbohydrate: 0.45 g
  • Total Sugars: 4.9 g
  • Added Sugars: 0 g
  • Protein: 23.76 g
  • Total Fat: 6.83 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Dietary Fiber: 10.21 g
  • Cholesterol: 0 mg
  • Sodium: 41.96 mg

Suitable for:

  • sattu drinks and beverages
  • mixing into doughs
  • traditional preparations
  • Can be incorporated into everyday meals.
  • Individuals seeking higher protein staples
  • Individuals seeking higher fibre foods
  • Individuals managing glucose response
  • Individuals preferring non-wheat flours
  • Individuals avoiding blended flours

Store in a cool, dry place.
Once opened, transfer to an airtight container.

Processed in a facility that also handles
wheat, nuts, and seeds

SATTU FLOUR VS OTHER ATTA
SATTU FLOUR OTHER ATTA
Base Ingredient Bengal gram (chana) Wheat (modern varieties)
Glycemic Index ~48 ~65–75
Dietary Fibre ~9–10g / 100g ~2–3g / 100g
Protein HIGHER (~26–30% more than wheat) Lower
Processing Roasted, minimally processed Typically roller milled
Blending No blending Often blended
Additives None Not always disclosed
NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION (per 100g)

  • Energy: 398.31 kcal
  • Carbohydrate: 0.45 g
  • Total Sugars: 4.9 g
  • Added Sugars: 0 g
  • Protein: 23.76 g
  • Total Fat: 6.83 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Dietary Fiber: 10.21 g
  • Cholesterol: 0 mg
  • Sodium: 41.96 mg
PREPARATION

Suitable for:

  • sattu drinks and beverages
  • mixing into doughs
  • traditional preparations
  • Can be incorporated into everyday meals.
WHO IS IT FOR?
  • Individuals seeking higher protein staples
  • Individuals seeking higher fibre foods
  • Individuals managing glucose response
  • Individuals preferring non-wheat flours
  • Individuals avoiding blended flours
STORAGE

Store in a cool, dry place.
Once opened, transfer to an airtight container.

ALLERGEN

Processed in a facility that also handles
wheat, nuts, and seeds

Get your Monthly staples set

The Sattu Flour Evolution

Sattu Flour Evolution

ORIGIN

(c. 2000–1000 BCE)

Roasting and grinding grains and pulses emerged in the Indian subcontinent as a way to improve shelf life and digestibility. Sattu, made from roasted Bengal gram, developed within this system.

ADOPTION

(pre-1900s)

Sattu became a staple in eastern and northern India, valued for its long shelf life and suitability in hot climates. Consumed as a drink or dough, it served as a portable, energy-dense food.

UTILITY

(1800s–early 1900s)

Sattu was widely used by travellers, farmers, and labourers due to ease of transport, ability to prepare with just water, and sustained energy release.

SHIFT

(mid-late 20th century)

With agricultural shifts and the spread of wheat and rice, sattu moved from a daily staple to a regional or supplementary food. Urban diets moved toward refined flours.

RE-EMERGENCE

(2000s-present)

Sattu is being revisited for its measurable nutritional properties: fibre, protein, and glycemic response.The nutritional reevaluation is making it popular again.

Frequently
Asked Questions
Know your Sattu Flour

Sattu Flour is made from roasted Bengal gram (chana).
This product contains 100% Bengal gram with no blending or additives.

Sattu refers to roasted and ground pulses or grains.
Sattu Flour is the powdered form of sattu used as a food ingredient.

Sattu Flour is made from Bengal gram, not wheat.
It differs in composition, with higher protein and fibre, and a lower glycemic index compared to regular wheat atta.

Sattu Flour is not a direct replacement for wheat atta in all preparations.It is typically used in beverages, mixes, or specific recipes.

It indicates a slower rate of glucose release compared to higher glycemic index foods.

Bengal gram naturally contains higher protein and fibre compared to wheat.
These values are measured and stated per 100g.

The flour is not mixed with other grains or flours.
This preserves ingredient identity, traceability, and batch-level consistency.

No. This is 100% roasted Bengal gram with no additives.

Values may vary within a defined range, as with any agricultural product.
Each batch is evaluated against set parameters.

Sattu Flour can be incorporated into daily meals depending on dietary preference and usage.

“Healthier” is a broad claim. Only measurable parameters such as fibre, protein, and glycemic index are stated.